Beef Tips and Merlot Gravy with Beef and Onion Rice

5 Reviews

Prep: 25 min
Cook: 8 hr
Ready In: 8 hr 25 min

“The merlot adds depth to the dish.” - by GloryB

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Metric US

Original recipe yields 5 servings

Directions

Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

Nutrition

Amount Per Serving (5 total)

Calories
574 cal
29%

Fat
24.2 g
37%

Carbs
50.8 g
16%

Based on a 2,000 calorie diet

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Reviews (5)

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raeannburmaster

Jul. 6, 2012

"I prepared it as written and what an awesome dinner!!! My family is very picky and everyone liked it! This dish is a winner for my family and will become a regular in our household!..." See more"

s.pierot

Jul. 21, 2012

"I cooked this for date night with hubby. Used Elk Steak instead of beef. This was fantastic! Cooked exactly as written. Was about to serve and realized the recipe hadn't included the browning sauce in..." See moregredient. Oh well! Yummy anyway! Will make again."

Cindy in Pensacola

Jan. 3, 2013

"The Worcestershire was so strong it was not edible. I was so sad because one of the best photos was on the front page so I decided to make for dinner. I'm not sure what could have saved it. We did ..." See morestrain out the meat and mushrooms, I gave them a quick rinse and we were able to eat it. Such a strong flavor is not our type of meal. So sorry."

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